#201 Cocktail: Mimosa

   A cocktail composed of equal parts champagne (or other sparkling wine) and chilled citrus fruit juice, usually orange juice unless otherwise specified (e.g. a grapefruit juice mimosa). It is traditionally served in a tall champagne flute with a morning brunch, to guests at weddings, or as part of "1st Class" service on some passenger railways and airlines.
   It is believed to have been invented circa 1925 in the Hôtel Ritz Paris by Frank Meier. It is probably named after the common name in Anglophone Europe for the yellow flowers of Acacia dealbata
  The cocktail recipe can be improved by adding the triple sec, Cointreau or Grand Marnier and also play a little with the quantities

1/2 ounce triple sec

1 1/2 once fresh orange juice 

3 1/2 ounce champagne